Authentic Recipes from Korea (Authentic Recipes Series) (Hardcover)

by David Clive Price (Author), Masano Kawana (Author) "Korean meals are usually shared family-style; and many small plates containing side dishes of kimchi, namul (seasoned vegetables) and sauces are usually placed in the..." (more)
Key Phrases: large nashi pear, sour kimchi, chili bean paste, Main Courses, Bulgogi Marinade, Kimchi Spice Mixture (more...)

Editorial Reviews

Product Description
More than 60 treasures of Korean cooking are revealed through easy-to-follow recipes and beautiful photographs. Learn from leading Korean chefs how to create all-time favorites like beef bulgolgi, chicken and ginseng, and spicy kimchi, as well as other delicious and easy-to-prepare dishes such as gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with vegetables and red chili paste), and Korean Thanksgiving rice cakes. Adding to the reader's enjoyment are stunning location photography, detailed information on ingredients, and insights into Korean culture.


About the Author
David Clive LISTPRICE has traveled widely throughout the Far East as travel journalist and writer, for food, travel, and lifestyle magazines.

Photographer Masano Kawana is an award-winning photographer residing in Singapore.

Product Details

• Hardcover: 112 pages
• Publisher: Periplus Editions (October 15, 2004)
• Language: English
• ISBN-10: 0794602886
• ISBN-13: 978-0794602888
• Product Dimensions: 10.9 x 8.5 x 0.5 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #375,616 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

4.0 out of 5 stars A definite buy, June 7, 2007

By	C. Kim - See all my reviews (REAL NAME)

I've been borrowing many korean recipe books from the library and this one is a definite one to buy. I think the intro and pictures are useful. The only negative thing I have to say is that the amount of ingredients are not exact, I guess it can vary based on taste/personal liking. I think this recipe book will be useful to have on hand; I've already made 3 dishes from it.

5.0 out of 5 stars really great intro to Korean cooking, September 3, 2008

By	Justin S (New Jersey) - See all my reviews

That person who said something about the recipes being too fancy in this book must be crazy. I'm American, and I've never cooked Korean food before, but I've been cooking like mad from this book over the past few days, and it's been anything but fancy. In fact, I'd say it's very home-style. If you're looking to learn the basics, this is a great book to try out. I've made the cabbage kimchi and the radish kimchi, both amazing. I made this awesome raw tofu dish, with a vibrant but ever-so-easy-to-prepare soy/sesame topping that was so good, I can't wait to make it again. And I made these super-simple and remarkably tasty spinach and shiitake mushroom side dishes. They're so good, just serve them with some hot white rice, and that can be your dinner. I even took inspiration from the seafood glaze recipe and used it on shrimp. I marinated the shrimp for a few hours, then cooked it in my grill pan, and I served it with those kimchis, some bean paste I'd bought, raw garlic, ginger, and scallions, and lettuce leaves for wrapping. It might just have been the best grilled Korean food I've ever had in my life, and I've tried this kind of thing a lot in NYC restaurants. This book is highly recommended.

3 of 5 people found the following review helpful:

3.0 out of 5 stars Beautiful book, but not enough to recommend to others!, January 16, 2006

By	James - See all my reviews

This book is a beautiful book, but the recipes in this book seem too fancy. I wish that this book had more of the basic foods that I had while growing up in korea. If you like more fancier food, I guess you might like this book.